"Saemidori," produced on the foothills of Mount Kirishima, is a tea with a vivid green color true to its name. With an excellent balance of aroma, umami, and sweetness, it's truly a masterpiece of the highest quality. To fully enjoy its terroir, try brewing it with "Kirishima Water," which can be found in convenience stores. The umami that dissolves well even in moderately hard water rich in minerals enhances the gentle sweetness of Japanese confectionery. The "Kuchidoke Mizuyokan" from Kyoto's Toshoan, paired with this tea, is a delicacy that pays meticulous attention to water, using spring water and groundwater.
Recipe for "020 Saemidori" Brewed with Water from its Origin
This recipe uses a generous amount of water for extraction. Your first sip might surprise you with its rich umami. The vivid deep green color is also a feast for the eyes.
Ingredients
- 4g "020 Saemidori" tea leaves - 160ml Kirishima water - Ice cubes as needed
Brewing Method
1. Pour water into a glass pitcher
Pour 160ml of water into a glass pitcher. [Point] Add water first, then tea leaves!
2. Add tea leaves
Sprinkle tea leaves into the water from step 1, and let it steep in the refrigerator for 3 hours.
3. Pour into a serving glass
Strain the tea into a glass filled with ice cubes, and it's ready!
TEA TALK
The farms in the hilly areas of Kirishima City produce high-quality tea thanks to their relatively cool climate conditions. The Shirasu plateau, widely distributed in southern Kyushu, drains water too well. To prevent this and retain moisture, farmers go through the trouble of laying cut miscanthus. This eventually decomposes, becoming organic fertilizer and enriching the soil.
View Other Recipes
This recipe was featured in "TOKYO TEA JOURNAL" VOL.26. You can view the special feature on the theme "Journey of Water" from VOL.26 here.
